Want to know my secret weapon for impressing dinner guests? This seafood pasta with white wine sauce. After years of testing seafood recipes, I've found that this combination of perfectly cooked seafood, tossed in a garlicky wine sauce with al dente pasta hits all the right notes. Every time I serve it, people ask for the recipe (and they can’t believe it only takes 30 minutes!)
The beauty of this pasta in white wine sauce is its versatility - the technique works with whatever seafood looks freshest at the market. While I love the combination of scallops and shrimp, you can substitute clams or even lobster for an extra-special occasion.

After moving to Europe and traveling through coastal Italy studying their seafood techniques, I've spent years perfecting seafood pasta recipes that work in home kitchens. This white wine seafood pasta has become one of my signature dishes, balancing restaurant elegance with weeknight simplicity.
If you're looking for more seafood pasta inspiration, my Creamy Smoked Salmon Linguine and Greek Shrimp Alfredo use similar techniques with completely different flavor profiles.
What you'll need to make this recipe:
Before we get to the step by step instructions, a few notes about the ingredients:
- Pasta: The recipe calls for spaghetti, but use whatever you have in your pantry. I prefer long pasta (spaghetti, fettuccine, linguine, bucatini) for this preparation. If choosing angel hair pasta, watch it carefully - it cooks in a flash!
- Sea scallops: Look for "dry" scallops (not treated with chemicals) for the best sear. Don't worry if you can only find frozen - that’s exactly what I use. Just thaw completely and dry before cooking.
- Shrimp: I like to keep my scallops and shrimp roughly the same size for even cooking. If you're serving large sea scallops, grab large shrimp. Whatever size is on sale this week works too!
- White wine: This creates the backbone of our sauce. Use a dry white wine that you'd actually drink - Chardonnay or Pinot Grigio work beautifully.
- Fresh garlic and shallots: Don't substitute garlic powder or onions here. The fresh versions create that restaurant-quality flavor we're after.
Full measurements and directions included in the printable recipe card below.
Pro Tips for Success
- Dry your seafood completely: Dry scallops and shrimp with paper towels until no moisture remains. This is the difference between a beautiful golden sear and pale, steamed seafood.
- Don't crowd the pan: I recommend cooking your seafood in batches - first the scallops, then the shrimp. Overcrowding creates steam, preventing that perfect sear on your scallops.
- Reserve extra pasta water: This starchy liquid is our secret weapon for creating a silky sauce that clings to the pasta. Always save more than you think you'll need.
How to Make Seafood Pasta with White Wine Sauce
1. Prep pasta
Cook pasta until slightly underdone, about 1 minute less than package directions. Reserve 1 cup of starchy pasta water before draining – this will help create a silky sauce later. Toss pasta in a bit of olive oil to prevent sticking and set aside.
2. Sear seafood
In a hot skillet with butter and oil, sear thoroughly dried scallops without moving them for about 3 minutes until golden brown. Flip once, cook another 90 seconds, then remove.
In the same pan, quickly cook seasoned shrimp until just pink. Set all seafood aside.
3. Build white wine sauce
Using the same pan, sauté shallots, garlic and seasonings until fragrant.
Add wine and simmer until reduced by half, then incorporate pasta water, parsley and lemon zest to form a light sauce.
4. Bring it all together
Toss pasta directly in the sauce, adding more pasta water if needed for the right consistency.
Top with the seafood and garnish with fresh herbs and lemon wedges.
How Do I Get a Perfect Sear on My Scallops?
Here are my secrets: completely dry scallops, a very hot pan, and patience. Pat scallops thoroughly with paper towels before seasoning. Use a pan that's just beginning to smoke, and once you place the scallops down, resist the urge to move them. They'll release naturally when properly seared, typically after 2-3 minutes.
Should I Add Parmesan Cheese to Seafood Pasta?
Some people have very strong feelings about combining cheese and seafood. I've served this dish both ways and loved them both. The sauce is wonderfully flavorful on its own, but if you can't resist the siren song of sharp Parm, go for it! For a traditional touch, try my Mediterranean Tossed Salad and Garlic Bread Baguette alongside this pasta.
What's the Best Substitute for Wine in This Recipe?
If you prefer cooking without alcohol, use a combination of broth (seafood, veggie or chicken), and an extra squeeze of fresh lemon juice. This mimics the acidity and depth that wine provides while keeping the dish alcohol-free. If you’re out of stock, just add extra starchy pasta water.
PrintSeafood Pasta in White Wine Garlic Sauce
- Total Time: 30 minutes
- Yield: 6
Description
An elegant yet simple seafood pasta combining perfectly seared scallops and shrimp with a silky white wine garlic sauce. Restaurant-worthy flavor in just 30 minutes - perfect for special occasions or elevated weeknight dinners.
Ingredients
1 pound spaghetti (or pasta shape of your choice)
½ pound sea scallops
½ pound shrimp
1 teaspoon kosher salt, plus more, to taste
3 tablespoons butter, divided
3 tablespoons extra virgin olive oil
6 garlic cloves, minced
2 shallots, diced (about ½ cup)
½ teaspoon crushed red pepper
½ teaspoon black pepper
⅔ cup white wine
1 tablespoon lemon zest
¼ cup flat leaf parsley, diced
Instructions
- Prepare pasta by cooking in well salted water 1 minute less than package instructions. Reserve 1 cup of pasta water, drain the pasta and set aside.
- In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium high heat. Ensure scallops are dry and the side muscle has been removed. Then season both sides with salt and a little pepper. When pan is hot, add sea scallops in a single layer, being careful not to overcrowd the pan. Don’t touch the scallops for about 3 minutes, allowing them to sear well and brown. The scallops will be cooked about 75% of the way through before you turn them. Flip and cook another 90 seconds, until cooked through. Remove them to a plate and tent with foil. To the same pan add your shrimp. Saute for 2-3 minutes until pink and cooked through. Remove to scallop plate and leave tented with foil.
- To the same pan, add a tablespoon of butter, along with finely diced shallots, garlic cloves, crushed red pepper and a pinch of salt and pepper. Sauté until fragrant - about 2-3 minutes.
- Add white wine to the skillet and bring to a simmer, cooking long enough to reduce by about half (3-4 minutes). Once reduced, add ½ cup of the salted pasta water to the wine sauce, along with 2 tablespoons of fresh parsley and the lemon zest. Taste and adjust seasoning.
- Toss your al dente pasta into the wine sauce and turn the pasta to coat thoroughly and finish cooking. Add additional pasta water, if needed. Top with scallops and shrimp and garnish with fresh parsley and lemon wedges.
Notes
Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Warm gently over medium-low heat with a splash of broth or water. Remove from heat as soon as seafood is just warmed through to prevent overcooking.
Make Ahead: Prep all ingredients up to 8 hours ahead. Cook seafood and pasta just before serving for best results.
Wine Pairing: Serve with the same dry white wine you use in the sauce for a perfect complement.
- Prep Time: 10
- Cook Time: 20
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American, Italian
Phil
Great recipe! Clam pasta is one of my favorites, but my wife doesn't love clams. So this dish is the pefect compromise. It reminded me of my beloved pasta vongole, but with scallops and shrimp. Will definitely make again. May try your suggestion and make it with lobster for Christmas.
Christina Jolam
Oh, Phil...that sounds amazing. Let me know if you make it with lobster for Christmas - I'd love to hear your take on it! Happy holidays to your and yours. And thanks so much for your kind feedback!
Samantha
I can't believe how quickly this comes together! Perfect for weeknight meals but fancy enough for entertaining! This recipe is a keeper for sure!